Nussecken(makes 18 bars or 36 small bars)Crust:1 3/4 cup flour + 1 T1 T chickpea flour (or soy flour, corn starch)1/2 cups sugar1 t baking powder1 t vanilla extract1 T ground flax seed mixed with 3 T water1-2 t soy milk7 T margarine, at room temperature1/4 t salt3 T apricot preservesTopping:1 cup + 2 T margarine, room temperature3/4 cup sugar1 t vanilla extract3 T water2 2/3 cup ground hazelnuts (substitute almonds)1 cup slivered almonds7 oz. semisweet chocolateGrease a 12×12 inch (or similar) baking sheet or line with parchment paper. Preheat oven to 350°F.To make the crust:Mix flours, sugar, baking powder, and salt. Add remaining ingredients and mix with your hands, until everything is well combined and mixture turns into a smooth dough. Transfer to lightly floured working surface and roll into a rectangle of the size of your baking sheet. Transfer to sheet and spread with apricot preserves. Set aside.To make the filling:Combine margarine, sugar, and water in a small saucepan. Over medium heat, melt margarine and stir until well combined and sugar is dissolved. Remove from heat and add vanilla extract and nuts. Spread mixture on top of the crust. Bake for 25-30 minutes until the topping looks golden brown and crispy. Remove from oven and carefully cut into 3 x 3 inch squares and then cut the squares into triangles.If you want smaller bars, you can cut the triangles in half to get 36 bars)Transfer to cookie rack to cool.Melt the chocolate and dip the corners of the bars into it. Transfer to cookie rack one more time until the chocolate is cooled and hardened.